Buffalo Ranch Pretzel Chicken Caesar Salad.
Ingredients
- 1 egg, beaten
- 1 pound boneless chicken tenders
- 1 cup finely crushed salted pretzel twists
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 1 tablespoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- extra virgin olive oil
- 1/2 cup buffalo sauce
- 1 cup torn ciabatta bread
- 6 cups mixed greens
- 1 cup chopped celery
- 1/2 cup shaved parmesan
- 1-2 avocados, diced
- 4 ounces crumbled blue cheese
- 4 slices cooked thick cut bacon, crumbled
- 1/2 cup mayo
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 2 teaspoons dijon mustard
- 2 teaspoons Worcestershire sauce
- 1-2 cloves garlic, grated
- kosher salt and black pepper
- 1/3 cup grated parmesan
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Instructions
- 1. Preheat the oven to 425° F. Line a baking sheet with parchment.
- 2. In a bowl, whisk the eggs. Add the chicken and toss to coat. Combine the pretzels, chives, parsley, dill, garlic powder, onion powder, and a pinch of pepper in a bowl.
- 3. Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Drizzle the chicken with olive oil. Bake for 15-20 minutes or until the chicken is cooked through.
- 4. Toss the hot chicken in buffalo sauce.
- 5. To make the salad. Combine the greens, breadcrumbs, blue cheese (or use cheddar or parmesan), avocados, and bacon in a salad bowl.
- 6. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper. Toss the salad with the dressing, saving some for serving.
- 7. Toss the chicken in with the salad. Add a little more of the dressing and extra buffalo sauce. Enjoy!
Source
Original recipe: View Original
